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Truly the greatest thing since sliced bread (though which came first is poised for debate), the meek little muffin is incredibly conversant and can be adapted, modified and jazzed with a multitude of ingredients. You can keep it traditional with cinnamon apple or kick it up kinky with a crushed Mars bar, though many simply keep it wholesome with seasonal fruit/veg. Imagination is the only limitation in the magical sphere of muffins. Have some leftover pieces of overripe fruit? – make muffins! Bread gone moldy and no breakfast for tomorrow? – make muffins! Bored and needing a little boost of self-accomplishment? – Just.Make.Muffins.!

Numerous muffin recipes float the cyber realm, and I often hop from one recipe to the next in a restless bid to experiment with different mixing methods. This recipe is my present favourite as it consists of only a handful (and mostly “guilt-free”) ingredients and is a simple ‘one-bowl-wonder’. Honestly, it is so easy it almost seems unfair.

*The original recipe came out of a dated newpaper clipping and I’ve modified some of the ingredients. The fruit and choc chip can be substituted for 2 cups of any other fruit/toppings of a similar volume.

THE VERSATILE MUFFIN RECIPE

2 cups plain flour (I substituted half of this with wholemeal flour, feel free to do the same with other flours)

2. Place flour, sugar & baking powder in a mixing bowl and mix to distribute.

3. Make a well in centre of dry ingredients and place yogurt, eggs, vanilla and oil in the centre.

4. Using a whisk, start from the centre and gently whisk the wet ingredients together. When this has combined, change over to a spatula and fold all ingredients together until partly combined.

5. Add in the fruits/topping and continue folding until combined (no more clumps of flour). DO NOT mix until completely smooth as is it easy to OVERMIX muffins leading to dryness. Simply mix till combined and floury bits disappear.

6. Fill greased (non-stick) muffin tins till just over half full. Sprinkle on the oats and bake for approx 20-30 minutes. Test with a skewer to ensure it comes out dry (do not overbake).

7. Leave to cool and turn out of muffin tin using a prod of a paring knife. (I pop them out whilst still warm as I find it sticks less to the tin. Alternatively, use patti pans). Makes 12 small-medium muffins.

*Store in the fridge to increase shelf life. Warm up in a toaster oven or microwave just before serving.

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Spoil Mum this Mother’s Day with a Designer Cupcake Giftbox from ‘Sugar Sugar Cakes’!

Hello Dear Readers! Easter break is upon us, woohoo* And Mother’s Day will creep up shortly after that. As most of you would know, I run a boutique home business called Sugar Sugar Cakes, specialising in bespoke Cake Centrepieces & Dessert Buffets. This Mother’s Day, I have designed a gorgeous Rosette Cupcake Giftbox that will be the perfect present for Mum! Each beautifully packaged box holds 4 large cupcakes (2 Vanilla Bean & 2 Dark Chocolate) adorned with handmade sugar roses & blooms. Yum* Chocolates & flowers are a thing of the past, so why not get Mum something unique and special this Mother’s Day?

Mother’s Day is a day to show love and appreciation to the ladies who have nurtured and raised us. So whether it’s your mum, grandmother (or great-grandmother?), sister or wife, every woman who has played a role in nurturing a life deserves a huge “cuddle” and gift of appreciation :’)

A sweet Gift Card is provided for you to personalise a message along with this gift. For just $18.50 AUD a Giftbox, there is no better way to say “I love you Mum”. Delivery service is also available on the afternoons of Mother’s Day weekend, so you may even request a surprise drop-off to make it a day your mum will never forget!

There are only limited numbers available, so book early to avoid disappointment. Closing date for orders is 30 April 2014 (Wednesday). Email amanda@sugarsugarcakes.com.au for bookings & enquiries.

*Giftboxes will be available for pick up on 9th May 2014 (Friday 10am-6pm) from Clearview 5085 SA, and there will be delivery service available on the afternoons of Saturday (10 May 2014) and Sunday (11 May 2014) [minimal surcharge applies].

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Finally…finalllyyy… FINALLY…Koko Black has dragged its feet all across Australia, through (almost) every major Australian city and finally arrived in lil’ ol Adelaide.!

A sharp intake of breath as I coincidentally sauntered pass this chocolate nirvana on a weekend stroll down Rundle Mall. The realisation…no longer will I have to lug packets of Koko Black’s much celebrated hot chocolate flakes from various counterparts interstate. No more ‘hot chocolate rationing’ in my household, a wee drive/bus trip to town will fix my sweet cravings just fine; and what perfect timing with cool seasons knocking at out door. Huzzah*

Today marks the first day Koko Black begins trading in Radelaide, and already this cozy loft on the corner of Adelaide Arcade is abuzz with delicious activity. Chocolate truffles, eggs, beverages and desserts abound. So much to get stuck into. But me? I’m perfectly satisfied with a cuppa hot choc. Unassuming, but in my opinion, the best around..